Elote Deviled Eggs with Chipotle Mayo: A Flavor-Packed Fiesta Appetizer

Elote Deviled Eggs bring together the creamy richness of classic deviled eggs with the smoky, spicy flavors of Mexican street corn. Topped with cotija cheese, paprika, and fresh cilantro, these fiesta appetizers are perfect for parties, game days, or casual get-togethers. They’re easy to make, bursting with flavor, and colorful enough to brighten any appetizer table.

Ingredients

• Eggs
  • 12 large eggs, hard-boiled and peeled
  • 1/4 tsp salt (for boiling water)
• Filling
  • 1/2 cup mayonnaise
  • 1/4 cup chipotle in adobo sauce, finely minced
  • 1/2 cup corn kernels, fresh or frozen and cooked
  • 1/4 cup crumbled cotija cheese
  • 1 tsp lime juice
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
• Topping
  • Extra cotija cheese, for garnish
  • Paprika, for garnish
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

1. Prepare the Eggs:
   Slice hard-boiled eggs in half lengthwise and remove yolks. Place yolks in a medium mixing bowl.
2. Make the Filling:
   Mash the yolks with mayonnaise, minced chipotle, corn, cotija cheese, lime juice, garlic powder, salt, and black pepper until smooth and creamy.
3. Fill the Eggs:
   Spoon or pipe the mixture into the egg whites evenly.
4. Garnish:
   Sprinkle with extra cotija cheese, paprika, and chopped cilantro. Serve with lime wedges on the side.
5. Serve Immediately:
   Keep chilled until ready to serve. Perfect for parties, potlucks, or game day snacks.

Tips for Perfect Elote Deviled Eggs

• Make Ahead: Prepare eggs and filling a few hours in advance. Assemble just before serving for best texture.
• Adjust Spice: Reduce or increase chipotle to control heat level.
• Smooth Filling: Use a hand mixer or food processor for extra creamy yolk mixture.

Variations

• Add Bacon: Crumbled crispy bacon adds a smoky, savory crunch.
• Cheese Swap: Use queso fresco instead of cotija for a milder flavor.
• Avocado Twist: Mix in mashed avocado for a green, creamy variation.

Fun Facts & Cultural Context

• Elote is a traditional Mexican street food consisting of grilled corn, cotija cheese, lime, and chili powder.
• Combining elote flavors with deviled eggs is a modern twist, merging American party classics with Mexican-inspired cuisine.
• This recipe highlights the fusion trend of bold, layered flavors in small bites perfect for sharing.

Serving Suggestions

• Serve as part of a holiday appetizer spread or casual snack table.
• Pair with chips, salsa, or other Mexican-inspired finger foods.
• Garnish with extra cilantro or lime wedges for presentation.

Elote Deviled Eggs with Chipotle Mayo: A Flavor-Packed Fiesta Appetizer

Deviled eggs with the smoky, spicy flavors of Mexican street corn, topped with cotija cheese and cilantro for a fiesta appetizer.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 people

Course: Appetizer, Snack

Cuisine: American, Mexican-Inspired

Calories: 160

Ingredients

  

Eggs

• 12 large eggs hard-boiled and peeled
• 0.25 tsp salt for boiling water

Filling

• 0.5 cup mayonnaise
• 0.25 cup chipotle in adobo minced
• 0.5 cup corn kernels fresh or frozen, cooked
• 0.25 cup crumbled cotija cheese
• 1 tsp lime juice
• 0.5 tsp garlic powder
• salt and black pepper to taste

Topping

• extra cotija cheese for garnish
• paprika for garnish
• fresh cilantro chopped, for garnish
• lime wedges for serving

Equipment

• Mixing bowls
• Spoon or piping bag
• Small saucepan (for corn if frozen)
• Serving plate

Method

 

1. Slice hard-boiled eggs in half and remove yolks into a medium bowl.
2. Mash yolks with mayonnaise, minced chipotle, corn, cotija, lime juice, garlic powder, salt, and pepper until creamy.
3. Spoon or pipe mixture into egg whites.
4. Garnish with extra cotija, paprika, and cilantro. Serve with lime wedges.

Notes

Assemble just before serving to keep eggs fresh. Adjust chipotle for heat preference.